Availability:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce.

Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.

Loved by Top Chefs:
SKREI® has already received high-end acclaim from top chefs, including Mitch Tonks and Michel Roux Jnr, who have both tried and loved Skrei, with Michel Roux Jnr featuring this hero-fish on the menu for the last two years.

All in all:
I thought Skrei tasted really good, it keeps its shape, flakes well and is a lovely translucent white. It looks just the same as cod but we thought it had a slightly richer flavour. I would definitely buy it.

Yield: 2Author: Jan Bennett

Salsa Verde

Makes enough for two servings.

prep time: 5 minscook time: 1 minstotal time: 6 mins

ingredients:

a good handful or two of flat-leaf parsley

a few basil leaves

a tablespoon of capers - drained from their brine. Be sure to rinse well if yours were in salt.

1 clove of garlic

1 good teaspoon of dijon mustard

a pinch of ground black pepper

1 tablespoon of lemon juice

a few glugs (about 5 tablespoons) of Extra Virgin Olive Oil

instructions

Pop the lot into a mini food processor and whiz up till you have a nice saucy sauce. Taste and adjust the seasoning.

Mmm, I made 2 dishes with my skrei this weekend and I am now a little bit obsessed! It's like the difference between beef and wagyu beef - just that little richer. My cajun blackened skrei was delectable, but now I am drooling over yours :)